Eve’s Apple Cinnamon Rolls

December 14, 2018

I might just have the answer to perfecting your weekend. 

We love cinnamon rolls in our family. But since we have been cutting out a lot of processed sugar from our diet, regular recipes tend to be WAY too sweet for our (new) liking. So I started experimenting and found just what we needed. These rolls are somewhat of a middle road between the regular sugar laden recipes or the (too) healthy ones (that don’t really meet our cinnamon roll standards). To my surprise, I found these  better than any other ones I have made so far – and I have made my fair share! Even my husband thinks they are the best he’s ever had. Bonus.

Why? Two things: date syrup and spelt flour. Now if you don’t know date syrup – it’s pretty much sticky & buttery caramel in a jar. It goes perfect with the apple and really lifts the flavour of the filling. Spelt makes these rolls extra fluffy and light!

Related Post: A Healthier Roasted Pumpkin Bread

The dough doesn’t contain any added sugars, but the glaze does, it’s the first thing you’ll taste. This way you cut out a load of the processed sugars while they still taste yummy and sweet. The apple also adds some sweetness and a little tanginess.

While this recipe takes a little time to make, it’s very easy to make ahead and leave overnight – meaning the only thing you’ll need to do on your lazy Saturday morning is turning on the oven and bake them off! Oh, and brew some coffee of course. 

Make these for your next brunch party, bring them over to friends or take along to work as a mid morning snack! These rolls stay soft and yummy for a couple of days – just a quick reheat in the oven is all they need. 

Are you ready to try them out? Let’s start baking!

Recipe: Eve’s Apple Cinnamon Rolls

Time: 2,5 hours – Yield: 12 rolls



  • 1 cup (240 ml) almond milk (or regular)
  • 1 tbsp (1 sachet/7 grams) yeast
  • 1 1/2 cup (200 grams) wheat flour, plus some extra
  • 1 1/2 cup (200 grams) spelt flour
  • 1 tsp salt
  • 1 egg
  • 1/3 cup (70 grams) butter, melted
  • 1/2 tsp vanilla extract


  • 3 tbsp (50 grams) date syrup
  • 1/4 cup (50 grams) butter, softened
  • 1 tbsp cinnamon
  • 2 regular size eating apples


  • 1/2 cup (50 grams) icing sugar
  • 1 tbsp almond milk


  1. Heat the almond milk up until it’s warm to the touch (about bath water temperature) and add the yeast. Let it sit for a couple of minutes until some bubbles form.
  2. In a large mixing bowl, add the flours, salt, butter, egg and vanilla. Add the almond yeast mix and stir with a wooden spoon to combine.
  3. Tip out on a floured surface and kneed for a couple of minutes until the dough is smooth and no longer sticky to the touch. The dough is quite sticky to begin with, add a little extra flour if needed. Shape into a ball. 
  4. Put the dough ball into a lightly oiled bowl and cover. Let rise in a warm spot for about 1 hour, or until doubled in size.
  5. In the meantime, make the filling by combining the date syrup, butter and cinnamon. Stir well until you get a soft spreadable paste.
  6. Also coarsely grate the apples. Squeeze out most of the liquid with your hands so you’re left with fairly ‘dry’ apple. 
  7. Once the dough is ready to be rolled out, dust your kitchen bench with flour. Use a rolling pin to roll out the dough in a rectangular shape, about 18 by 12 inches / 45×30 cm’s. Dust the top with a little flour as well.
  8. Evenly spread the cinnamon paste over the dough using a spatula, making sure to cover the edges. Sprinkle the grated apple on top. 
  9. Starting from the top, roll the dough over itself – you want it tight without adding pressure. 
  10. Use a serrated knife to cut the roll into 12 equal pieces – first cut into half, then quarters and then divide each quarter into 3.
  11. Put the rolls into a buttered baking dish, cover and let rise for another 30 minutes. If baking the next morning, let rise for 15 minutes instead, cover and leave in the fridge for up to 12 hours. The next morning, let it come to room temperature before baking.  
  12. Preheat the oven to 350°F/180°C and bake the rolls in about 16-20 minutes golden brown. 
  13. Make the glaze by stirring the icing sugar and almond milk together. Drizzle over the top and enjoy!


If you don’t want to use processed sugar in the glaze, you can simply brush with maple syrup, use softened cream cheese or leave them plain. 

Cooking times can vary a lot depending on your oven, so keep an eye on them. You can check if they are cooked by picking one roll up – if it feels light and the bottom is cooked and a little brown, they’re ready!

Are you going to try these? Leave me a comment and let me know what you think!

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